This sorbet delivers an uplifting burst of spring for your soul. Enjoy it in spring when the cherry blossoms are in bloom as well as year-round, whenever you need to be transported into a moment of beauty.
If you don’t have an ice cream maker, this recipe makes gourmet tea popsicles or a granita - which is a Mediterranean style sorbet that can be made without an ice cream machine.
"The sour cherry flavour of this sorbet is strong & clear, but the slightly tannic & refreshing tea flavour comes through as well. The sorbet mixture can be made with either cherry juice or pomegranate juice. The cherry juice makes for a more straightforward cherry flavour, while the pomegranate juice allows the tea flavour to come out a bit more. Opinions are exactly divided in our house as to which juice makes the better sorbet. I prefer the pomegranate – I find that the tart, fruity, & slightly bitter overtones match perfectly with the green tea & sour cherry infusion. My helper preferred the cherry juice – she said she loved the way it emphasized the cherry flavour & made it come through beautifully. Really, either way, this is a dynamite dessert." -Chef Heidi Fink
- our tart, fruity ruby coloured Alchemist’s Brew which is a kid’s favourite. The hibiscus & rosehips in Alchemist’s Brew also make it a wonderful pairing with Mexican, Indian & Moroccan food.
- the zesty, lime & green tea deliciousness of Sublime Tea.
- electrolyte replenishing Quench Tea, which makes a delicious sorbet with this recipe, but also makes amazing popsicles that are perfect after a workout, gardening or any physical activities.
Healthy Tip Accompanying this food item with the same tea used in the recipe (hot, iced, or as a tea latte) can enhance the enjoyment of all the flavours, as it adds a layer of complimentary flavour, which amplifies & brightens the taste of all the ingredients. Tea is also a delicious, low-calorie, healthy alternative to alcohol or sugary drinks.
As well, when you’re eating carbs or sweets, it can also be a great idea to reach for teas that help counteract these effects.
Mulberry tea has been used in Asian traditional medicine for hundreds of years as a way to support blood sugar balance & assist weight management. Studies are starting to support these ideas, & are finding that the mulberry can help block carbohydrate absorption.
Detox tea may be an even better choice when having rich or higher-fat foods, as well as carbs & sweets, as the herbs in it were traditionally consumed to counteract all three of these.
Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
P.S. Chef Heidi has a great blog filled with fresh, healthy (as well as decadent) recipes.
SOUR CHERRY GREEN TEA SORBET
by Chef Heidi Fink
makes about 1 litre of sorbetINGREDIENTS
1 1/3 cup sugar
3 cups water
1/4 cup loose Sour Cherry Green Tea
1 cup bottled black cherry juice OR unsweetened pomegranate juice
2 tablespoons fresh lemon juice (optional – I often add this to the cherry juice version, but not usually to the pomegranate)
1. Combine sugar & water in a medium sauce pan. Heat gently while stirring to dissolve sugar.
2. Bring to a boil & boil for 3 minutes. Remove from heat, let cool for one minute, & then stir in the cherry tea leaves.
3. Let sit for 3 minutes & then strain through a fine-meshed strainer or cheesecloth-lined strainer into a large bowl.
4. Let cool for about 30 minutes. Stir in the juice of your choice & lemon juice, if using. Place mixture in the fridge to cool completely before freezing.
Once cool, this delicious liquid can be made into one of three things:
- Sorbet: pour into an ice cream maker & freeze according to the manufacturer’s directions.
- Gourmet Popsicles: pour into a Popsicle mold & freeze.
- Granita: pour into one or more shallow plastic containers & freeze for four hours, stirring with a fork every 30 minutes to make sure the ice crystals have a uniform texture. (Granita is an early Sicilian form of “ice cream” still enjoyed in fancy restaurants for its simplicity, elegance & crunchy texture.)